Roast Turkey Recipe – Simple, Juicy, and Flavorful

Roast turkey doesn’t have to feel intimidating. With a few smart steps and a little patience, you can make a bird that’s golden on the outside and tender and juicy inside. This version leans on familiar ingredients, clear timing, and a straightforward process.

Whether it’s your first time or your fiftieth, this method gives you reliable results. Expect crisp skin, savory pan drippings, and a centerpiece that makes everyone linger at the table.

What Makes This Special

This recipe focuses on moisture, flavor, and timing. You’ll dry-brine the turkey for deeper seasoning and better texture.

Aromatics like onion, citrus, and herbs gently perfume the meat without overpowering it. Butter and a touch of olive oil help the skin brown evenly. And the oven temperature strategy reduces guesswork, so you get juicy meat and crisp skin at the same time.

Shopping List

• Turkey: 12–14 lb whole turkey, thawed if frozen
• Kosher salt: about 3 tablespoons (for dry brine)
• Black pepper: freshly ground
• Unsalted butter: 8 tablespoons (1 stick), softened
• Olive oil: 1–2 tablespoons
• Fresh herbs: 1 bunch mixed (thyme, rosemary, sage, parsley)
• Garlic: 1 head, halved horizontally
• Onion: 1 large, quartered
• Celery: 2 ribs, cut into large chunks
• Carrot: 2 large, cut into large chunks
• Lemon or orange: 1, halved
• Chicken or turkey stock: 2–3 cups (for roasting pan and gravy)
• Optional spices: paprika, garlic powder, onion powder
• Optional for gravy: 2 tablespoons flour, 2 tablespoons butter

How to Make It

1. Thaw the turkey safely. If using a frozen bird, thaw in the fridge.

   Plan roughly 24 hours for every 4–5 pounds. Keep it in a rimmed pan to catch any drips.

2. Dry-brine 24–48 hours ahead. Pat the turkey dry, remove giblets and neck. Sprinkle about 1 tablespoon kosher salt per 4 pounds of turkey all over, including under the skin on the breasts if you can.

   Add pepper. Set on a rack over a sheet pan, uncovered, in the fridge. This seasons deeply and helps crisp the skin.

3. Bring to room temp before roasting. Pull the turkey from the fridge 45–60 minutes before cooking.

   This helps it cook more evenly.

4. Preheat the oven to 425°F (220°C). Position a rack in the lower third. Place a sturdy roasting rack in a large roasting pan. Scatter the onion, celery, and carrot in the pan to create a flavorful bed.
5. Prep the turkey. Pat it dry again.

   Mix softened butter with chopped herbs (about 2 tablespoons), a little paprika if you like, and black pepper. Gently loosen the skin over the breasts and rub some butter underneath. Rub the rest over the outside.

   Drizzle with a little olive oil for extra browning.

6. Stuff the cavity lightly. Don’t pack it. Add the halved garlic head, lemon or orange, and a few herb sprigs. Tie the legs loosely with kitchen twine and tuck the wing tips under the body to prevent burning.
7. Add liquid to the pan. Pour 1–2 cups stock into the roasting pan (not over the turkey).

   This prevents scorching and feeds the drippings for gravy. You can add more as needed.

8. Start hot for color. Roast at 425°F for 30 minutes to jump-start browning.
9. Reduce heat and continue. Lower oven to 325°F (165°C) and roast until the thickest part of the breast registers 160°F and the thigh reads 175°F. A 12–14 lb turkey typically takes about 2.5–3.5 hours total.

   Check early to avoid overcooking.

10. Baste smartly. If you want to baste, do it only 2–3 times during the last hour. Too much door-opening cools the oven and slows down browning.
11. Tent if needed. If the skin gets too dark before the turkey is done, tent loosely with foil.
12. Rest the turkey. Transfer to a cutting board and rest 20–30 minutes. This keeps juices inside the meat.

    Don’t skip it.

13. Make gravy (optional). Skim excess fat from the pan drippings. In a saucepan, melt 2 tablespoons butter, whisk in 2 tablespoons flour, and cook 1–2 minutes. Gradually whisk in strained drippings and additional stock until smooth and pourable.

    Simmer to thicken; season with salt and pepper.

14. Carve and serve. Remove legs and thighs, then breasts, then wings. Slice against the grain. Serve with warm gravy and your favorite sides.

How to Store

• Refrigerate: Cool leftovers within 2 hours.

  Store meat in shallow containers, tightly covered, for up to 4 days.

• Freeze: Wrap sliced turkey in portions and freeze up to 3 months. Add a bit of gravy to keep it moist.
• Reheat: Warm gently, covered, at 300°F with a splash of stock or gravy until just heated through. Avoid high heat to prevent drying.
• Gravy: Refrigerate up to 4 days or freeze up to 3 months.

  Reheat over low heat, adding stock if thick.

Benefits of This Recipe

• Juicy Results: The dry brine and rest time help lock in moisture.
• Reliable Timing: The two-stage oven temperature promotes even cooking and crisp skin.
• Balanced Flavor: Herbs, citrus, and garlic enhance the turkey without stealing the show.
• Great Drippings: The veggie bed and stock create rich, golden pan juices for easy gravy.
• Accessible Method: Simple steps, common equipment, and flexible seasoning.

What Not to Do

• Don’t skip the dry brine. It’s the easiest upgrade for flavor and texture.
• Don’t overstuff the cavity. Overpacking slows cooking and can lead to uneven results.
• Don’t rely on the pop-up timer. Use a reliable instant-read thermometer for accuracy.
• Don’t carve right away. Resting is essential for juicy slices.
• Don’t roast without liquid in the pan. Dry pans burn and ruin drippings.
• Don’t set and forget. Start checking temps 30–40 minutes before you think it’ll be done.

Alternatives

• Herb Butter Variations: Try lemon zest and dill for a brighter flavor, or smoked paprika and cumin for a deeper, warmer profile.
• Dry-Brine Shortcut: If you’re short on time, season generously 6–8 hours before roasting. It’s not as effective, but it still helps.
• Spatchcocked Turkey: Remove the backbone and flatten the bird. It cooks faster and more evenly, with extra-crisp skin.
• Dairy-Free: Swap butter for olive oil or dairy-free butter alternative.
• Gluten-Free Gravy: Use cornstarch slurry instead of flour.

  Whisk 1 tablespoon cornstarch with 1 tablespoon cold water per cup of liquid.

• Smaller Crowd: Roast a bone-in turkey breast with the same herb butter and timing adjusted to temperature, not the clock.

FAQ

How do I know when the turkey is done?

Use an instant-read thermometer. The breast should read 160°F and the thigh 175°F. Carryover heat will raise the breast to about 165°F while it rests.

Can I use a wet brine instead of a dry brine?

Yes, but it requires more space and can soften the skin.

If you wet brine, dry the turkey very well and let it air-dry uncovered in the fridge for several hours before roasting.

Should I cover the turkey with foil while roasting?

Start uncovered to brown the skin. If it browns too quickly, tent loosely with foil. Remove the foil for the last 15–20 minutes to re-crisp.

Do I have to baste?

No.

Basting is optional. The butter under and over the skin does most of the work. If you baste, keep it to a few quick times near the end.

What if my turkey is still partially frozen?

Don’t risk it.

Keep thawing in the fridge, or use the cold-water method: submerge the wrapped turkey in cold water, changing the water every 30 minutes. Estimate about 30 minutes per pound.

How much turkey do I need per person?

Plan on 1 to 1.5 pounds per person for a whole turkey. If you want generous leftovers, lean toward the higher end.

Can I make the gravy ahead?

Yes.

Make a simple gravy with store-bought stock a day ahead, then finish with pan drippings on the day to boost flavor. Adjust salt at the end.

What if I don’t have a roasting rack?

Use a bed of sturdy vegetables and coil heavy-duty foil into logs to lift the turkey slightly. This promotes airflow and even browning.

Wrapping Up

A great roast turkey is more about method than magic.

Season well, manage the oven temperature, and trust your thermometer. With those pieces in place, you’ll get juicy meat, crispy skin, and rich drippings every time. Keep the steps simple, give the bird time to rest, and enjoy the kind of dinner that brings everyone back for seconds.